Chicken Braised with Peppers and Lemon

My mother used to braise a chicken with peppers, onions, lemons and capers and it' was so simple and satisfying. It's rather grey and rainy out, so I thought this would be the perfect dish for a damp spring evening.  Serve with crusty bread and a side salad.

INGREDIENTS
3 bone in skin on chicken breasts
1 whole chicken leg
1 medium yellow onion cut into strips
1 red bell pepper cut into strips
12 cloves of garlic, roughly chopped
1 lemon, sliced
1 cup chicken stock
1/2 cup dry white wine
2 splashes of sherry vinegar or champagne vinegar
2 dried bay leaves
4 sprigs thyme
1 sprig rosemary (tie the herbs into a bundle with kitchen string or make a sack with cheesecloth)
1 tsp capers
1 dash celery salt
2 tsp Hungarian paprika
salt and pepper to taste

PREPARATION
Generously season chicken with sea salt and fresh pepper. In a large heavy oven proof pan, heat about 1 tablespoon of olive or grapeseed oil.  Place chicken skin side down and cook on medium high until skin is crispy- about 7 minutes (if it doesn't release from the pan it's not ready to flip).

Flip the chicken and brown the other side for about 5 minutes, remove the chicken and set it on a plate.

Lower the heat to medium low and add onions and pepper and cook until softened- about 5 minutes. Then add garlic and cook until fragrant- about 1 minute.

Add wine and reduce about 3 minutes. Add stock, herbs, capers and seasonings except paprika.

Return chicken skin side up to the pan and season with paprika (you could stir in a few dollops of sour cream to thicken the sauce and make it richer).  Scatter half the lemon slices across the pan- cover and cook at 220 in the oven for 1.5 hours.

Remove from the oven and discard the cooked lemons and herb bouquet and garnish with remaining fresh lemon slices and thyme sprigs.

Salisbury Steaks

 

One of my earliest memories as a child was going to a cafeteria named Picadilly's in Tulsa while visiting my grandparents.  They had the best green jello and fish sticks on their kid's Satellite plate! And then as a girl in Dallas my dad would take us to the Highland Park cafeteria where we'd dine in the Shakespeare room. I think part of the fun of growing up in Generation X is that we got to witness the fading of the glorious 50's era while pioneering the video &  tech era. We had our feet in both generations and those early memories probably explain my love for Southern comfort food. In college we'd go get a Luann plate at Luby's cafeteria if we craved "home style" cooking.

So I had just returned earlier this week from a super fun business trip to Vegas where I had some divine meals at Olives and Sage and when I returned, the hubs said he was craving old school cafeteria style Salisbury steak- but maybe kicked up a bit. I hadn't intended to even blog it as I do use a gravy packet- so it's not 100% from scratch; that's what quick weeknight meals after a trip are about though. It ended up so tasty I decided to snap a photo with my iPhone and will take more detailed pics next time we make it. The key is to use fresh ground brisket if you can. I've read in a few places that adding brisket to your burger mix is marvelous, so I decided to try it in this recipe and it tasted way richer and better than just plain sirloin. Substitute ground chuck if you can't get brisket.

INGREDIENTS

1/2 ground brisket

1/2 pound ground sirloin

1 egg, beaten

1 shallot minced

2 tsp garlic powder

2 tsp onion powder

2 tsp McCormick's Montreal Steak Seasoning (always have this on hand for burgers too)

1 medium onion sliced lengthwise into strip

4-5 crimini mushrooms sliced

1Tbs olive oil and pat of butter

3 cups red wine (Notice I always find a reason to cook with booze!!)

1 brown gravy packet (I use Simply Organics)

1 bay leaf

Fresh pepper to taste

FOR SIDES:

2 large Yukon Gold Potatoes, simply mashed with salt and butter or Smart Balance.

1 cup frozen peas, microwaved with a dab of Smart Balance. (Place a moist towel over the peas in a cup and cook about one minute 15 seconds). Salt and pepper mashers and peas to taste.

PREPARATION (Serves 4)

Mix beef, egg, shallots, and seasonings (except bayleaf) and form into "steaks" place a thumb print in the middle to keep them from puffing up.

Heat a large, heavy pan with olive oil until hot and add steaks. Cook until brown- about 4 minutes each side. Set aside on a plate.

Lower heat to medium low and add onions and mushrooms plus dab of butter and sautee until softened- about 10 minutes. 

Deglaze the pan with the red wine, stir in gravy packet (be sure to whisk it first in a small bowl with some wine or water to dissolve it before adding to the pan).

Add steaks and bayleaf and cover with a lid and simmer on low about 30 minutes. Make the mashed potatoes while steaks are simmering and microwave the peas just before serving. Tastes even better the next day for leftovers.

Panko Crusted Oven "Fried" Pork Chop with Wasabi Smashers

My Daddy used to make the most sinfully delish fried porkchops. Such a treat- even though my delicate and slender mother wasn't really a fan, Daddy and I could tuck into a couple with no problem. Of course that's when I had a metabolism. Hubs decided he wanted some porkchops, so I thought, "Why not try to make Daddy's a wee bit healthier??" I decided to try "frying" them in the oven and they turned out sinfully delish without the guilt! I was super excited to find Ian's Panko crumbs are now available gluten free and I find the crumbs taste exactly like wheat crumbs. Score!

First I brined the pork chops for three hours- this really makes them stay nice and tender and flavorful.

BRINE:
4 thin cut bone in porkchops (I bought Berkshire breed- so tender!)
3 cups buttermilk
1 tbs sea salt
1 tbs garlic powder
2 tsp onion powder
2 tsp paprika
2 tsp fresh cracked pepper
1 tsp sugar

                             Throw it all in a ziploc bag and place in the fridge for 3-4 hours.

Then, remove the chops from the fridge and let them sit for 30 minutes to warm them up a bit to avoid the crust over cooking and the meat under cooking.

Set up a dredging station- 1 bowl with two beaten eggs and a dash of buttermilk and another bowl with the panko crumbs.

Dip each pork chop first in eggs, then in panko and then place them on an oiled cooling rack set over a cookie sheet with foil. Spray the chops well with cooking spray.

Place them in an oven preheated to 415 degrees for about 30 minutes until golden brown and the pork is 165 degrees. We broiled them for about a minute to really crunch them up before letting them rest for 5 minutes before serving.

Done!

Meanwhile...  boil 2 peeled and chopped russet potatoes*** for about 25 minutes until fork tender. With a strainer, lift the potatoes from the water and put them in a bowl with 1/4 cup skim milk, 1 tbs wasabi (I like it really spicy- so adjust to taste), 1 tbs smart balance butter substitute, and salt to taste. Place the bowl over the pot you cooked the potatoes in to keep them warm and smash them by hand with a fork. These are rustic potatoes, and I know wasabi mashers are soooo 1995, but they are fab with the panko pork chops. I served them with green peas- I love peas. And my mother would only allow me to eat them "properly" and that was to balance them on the back of my fork ever so delicately. I always feel guilty if I just scoop them ;-) So balancing peas continues to this day.

*** My trainer suggested a healthier version than starchy potatoes- Steam 2 cups of cauliflower for 20 minutes and make them just like the mashed potatoes. Genius!! Thanks James :-)

Roasted Chicken with Rich Apricot Glaze

I love apricot jam (especially on a freshly baked croissant)! The hubs suggested we bake some chicken in an apricot glaze, and of course I had to find a way to throw some liquor into my dinner- and Whisky it was!! I personally can't stand whisky, but if you cook off the alcohol, it lends a nice bright sweetness to a sauce.

This dish is super easy to make and while I did brine the chicken for 4 hours in salt water, 2 bay leaves, 3 garlic cloves and the juice and peels of one orange- it would still be great without a brine. Be sure to rinse the brine and pat the chicken dry before browning.

Glazing Ingredients:

1 tbs butter

1 shallot, diced

1/4 cup Whisky

3 tbs chicken stock

1/2 cup apricot jam

2 tbs dijon mustard

1 tsp paprika

Sea salt to taste

In a pan, melt butter.

Add shallot and cook until softened on medium heat- about 4 minutes.

Add whiskey and cook off alcohol and reduce about 6 minutes.

Add remaining ingredients and simmer on very low heat while you prepare the chicken.

A chef once told me to get a good crispy skin, to pour a generous amount of grapeseed oil in a pan, generously salt and pepper the chook,  then add it to the pan skin side down, THEN turn on the heat to medium high to get it crunchy. Takes about 8-10 minutes. If the skin is still sticking to the pan, then it's not crisp and not ready to be flipped. Here I bought a whole organic chicken, cut it into parts and made a rich stock with the wings and back. Waste not want not!

Glazed and ready to pop in the oven

 

I then placed the skillet in a 375 degree oven, poured about 1/4 more chicken stock in the pan and roasted with some baby yellow potatoes for about 40 minutes until cooked through. Drizzle with pan sauce, serve with some steamed asparagus and enjoy a terrific spring time dinner!

Skillet Potatoes for the hubby. Toss in a little butter and coarse salt before serving. (I steamed them for 20 minutes to par cook them before baking in about 1 tsp olive oil- makes them fluffy inside and crispy outside).

Crisping the skin before glazing makes the skin firmer and not soggy.

Tuscan Ragu of Pork Shoulder

This being Texas, most people use a pork shoulder for BBQ or carnitas tacos, but we decided to put an Italian twist on your basic pork shoulder. We adapted this recipe from the Ragu Cinghiale Bruschetta served at Siena restaurant here in Austin. While the restaurant prepares it with wild boar (a common ingredient in Tuscany and Texas actually), my butcher talked me into purchasing an 8 pound pork shoulder last weekend. So we decided to make a Tuscan ragu with the behemoth hunk of meat and now have plenty of leftovers packed securely in the freezer. I think the outcome tastes remarkably similar to the dish at Siena and it was worth the trouble to make. Because there was a little bit of trouble, and I'm here to share with you how we made it all work out.

I bought a pressure cooker last year and absolutely love how it can make a dish that usually takes hours in the oven in about an hour or less. So we thought, "why not make our ragu in the pressure cooker??" Great idea, but after an hour and a half, we were left with a greasy mess. After 15 minutes of draining fat carefully with a shallow spoon, picking out the fat bits and manicuring the meat, we put it back into a dutch oven with the rest of the bottle of wine and 2 tbs balsamic vinegar, added another clove of chopped garlic and placed it in the oven for another hour. It turned out beautifully!! This tastes great over pasta (I enjoyed mine over some gluten free fusilli), grilled bread, polenta, on pizza or wrapped and baked in pastry for "Italian" emapanadas. It's so versatile!

INGREDIENTS
7-8 pound bone in Pork shoulder, trimmed of excess fat
1 bottle of Tuscan Sangiovese (we actually used a blend of sangiovese, merlot and cab)
1 28 oz can of peeled whole San Marzano tomatoes
1 small jar of tomato paste
2 tbs aged balsamic vinegar
10 cloves of minced garlic
1 large carrot, cut into small dice
1 large white onion, diced
3 stalks of celery, diced
3 tbs dried oregano
3 tbs dried basil
2 tbs garlic powder
2 tbs onion powder
4 bay leaves
2 sprigs rosemary, chopped
1/4 cup Italian parsley, chopped
1 tbs sea salt or more to taste

PREPARATION
In a large skillet with 1 tbs olive oil, we browned the roast on all sides until carmelized and golden brown, about 15 minutes total.

Meanwhile in my pressure cooker with the lid off, we made a "sofrito". This is the key to adding a depth of flavor to the base of the ragu and basically you just carmelize the onion, carrot and celery until soft in about a tablespoon of olive oil, about 15 minutes on medium heat.

 Herbed up and just about ready to pressure cook

We added the pork to the pot, the herbs (only half the parsley- save the rest to stir in just before serving),  garlic, half the wine bottle, tomatoes (not the paste) and the garlic. Covered it and cooked about 1.5 hours.

 This Monte Antico wine was fabulous! Only cook with what you'd drink!

This is where things got messy. Pork shoulder is pretty fatty, so when I opened the lid, I was greeted with an oily mess. In my mind I had pictured myself opening the lid to find the ragu perfectly tender, not greasy and ready to serve. Don't discount using the pressure cooker if you are crushed for time, but realize it will still need to be doctored after. I was so annoyed that I didn't have time to take a picture, though I wish I had. A few choice words later and after skimming and manicuring the meat, I put it in a Dutch Oven, added the paste, about 2 tbs of balsamic vinegar, the rest of the wine. In hind sight, I think it's better to just cook the whole thing low and slow in just wine, sofrito and herbs until softened (about 3 hours), manicure it and then add the tomato sauce, paste and balsamic plus more wine, maybe even a bit more fresh garlic to add another layer of brightness,  and simmer for about 6 hours in the oven at 200 degrees. NOTE: it tastes even better the next day so is a great pre-prep meal for a dinner party.

This recipe made about 8 cups total.

Here we served it on rustic bread cut 1 inche thick, drizzled with olive oil and grilled in a panini press.You need a thick slice to hold the juices and ragu.

The 2013 Austin FOOD & WINE Festival... Um, No Thanks!!

So not only do I enjoy cooking food, but I also love dining out in Austin and have been pretty excited to see the direction the city's culinary scene has taken in the past decade. Quite frankly the culinary scene was non existent prior to 2000, so we've come a long way relatively quickly; I knew it would be worth waiting for! I admit I'm a Food Network, Cooking Channel, Travel Channel junkie. The news is so depressing, reality shows are the death of our souls (Gypsy Sisters and Bigfoot Hunting- really??)  and yet cooking shows are a win- win because they are entertaining and educational and usually lead to inspiration for a great home cooked meal right here in The Bee Cave Kitchen.

Last year I was SO EXCITED when I heard that Austin was hosting it's first ever Food and Wine Fest sponsored by Food & Wine magazine. We spent $500 on a pair of weekend passes but my hopes and dreams for an amazing experience were absolutely shattered by the lack of planning and execution on the part of the promoters. I can't imagine how let down people who paid to travel here must have felt? I know life is filled with disappointments, but to spend half of a THOUSAND dollars to receive a few morsels of food, some sips of mediocre wine and nothing much else still has me reeling a year later.  My clothes and skin were literally covered in a gravely sheen from the dust and I did not get to witness any demonstrations up close. Just thinking about it makes me feel the need to take blood pressure meds, so I'm going to share a link to my Yelp review and hopefully will get the word out to help save the hard earned money of those thinking of attending. Oh, they claim they have made some improvements such as GRASS and larger areas to seek shelter from the blistering sun, but I seriously doubt it will be worth $250 per ticket, so consider yourself warned if you decide to take the chance.

Dustbowl with the beautiful ATX skyline as a backdrop. Should have thrown that $500 for a nice room at the W and drinks at Trace. This looks like a refuge camp- not a spot to enjoy fabulous food and wine!!!!!!

I snuck around to the side of the tent and used my super zoom to check out Marcus Samuelsson's demonstration that I never got to see since I didn't want to wait in line for one hour after paying $250.

Grilled Chicken Pitas with Bacon and Lemon, Chive Aioli

Ever have one of those days when you've got a bunch of leftovers and you find the perfect way to marry them? We recently had one of those moments. We had a head of local butter lettuce, some leftover grilled chicken paillard, some sugar cured bacon and fresh pitas. I uncovered a nice organic lemon and some chives and thought, "aoili!".

I have a friend who hates leftovers, but I think if you get a little creative, you can make great use of them. This wasn't exactly too creative, but it certainly was tasty and you could just make lettuce wraps if you want to go low carb or gluten free.

This "cheaters" aioli is very fast and easy to make:
Simply add 1/4 cup mayo or low fat Greek yogurt, zest one small garlic clove, zest a lemon and stir in 1 tsp fresh chopped chives. Voila!

Gather the ingredients...

Stuff them in a pita and there you have it! Super easy!

Caprese Breakfast Croissant Sandwich

I was filled with delight when an authentic French bakery opened directly across the street from my neighborhood a few years ago. Baguette et Chocolat is run by a remarkably gifted Versailles born French baker trained at the esteemed Institut National de la Boulangerie Pâtisserie and I promise you, his goods taste EXACTLY like those found in a french patisserie. I'm off of wheat for right now, so thought I'd torture myself a bit by posting this sublime sandwich, which is a perfect start to a lazy Saturday.

My hubs kindly suggested we pick up some fresh croissants before they ran out (usually by 10am- they are that good!). It's no secret that I adore caprese salad and I just happened to have some fresh mozzarella, tomatoes and basil and a farm fresh egg, so thought they'd make a happy little partnership; I was correct. Fabulousness!!

And it's super easy... just thinly slice a tomato, salt it and layer it on a slightly warmed croissant with fresh mozzarella, basil, a drizzle of peppery olive oil and a fried egg. Nestle into a buttery croissant and enjoy!

Fold it closed and take a big bite...

**

And if you don't live near Westlake or Bee Cave, you should still make the 20 minute drive from town to try this lovely little cafe. And don't be in a rush! It's very French and operates at a French pace. The salad nicoise is also a huge hit as are the fresh, eggy crepes filled with either sweet or savory treats.

**note to my trainer... I didn't eat the hash browns - I promise. but I DID eat the whole sandwich and it was worth the calories!!

Achiote Grilled Chicken with Poblano Avocado Cream Sauce

Achiote, or Annato is a popular spice used in Latin/Caribbean dishes and adds a nice burst of color to marinades. It has a slightly floral undertone, but isn't overwhelming and compliments other spices such as smoked paprika and garlic. I like to marinade it overnight and pair with a creamy sauce and cilantro/lime rice.

MARINADE & INGREDIENTS
4 bone in chicken breasts
1.5 tsp achiote powder ( a little goes a long way or it will end up too perfumed tasting)
1 tbs garlic powder
1 tbs onion powder
1 tsp smoked Spanish Paprika or regular paprika
1 tsp Cayenne Pepper
1 tsp sea salt
Zest and juice of 1 lime
1/4 cup grapeseed or canola oil.

In a ziploc, mix chicken and marinade and let it sit overnight in the fridge. We cooked this on the green egg for about 35 minutes indirectly at 350 degrees, but any grill would work- or the broiler.

While the chicken was grilling, following the direction on the rice package, I cooked a cup of white rice in 2 cups chicken stock with 2 minced garlic cloves, the zest of 1 lime, 1 tbs butter (or Smart Balance)  and a dash of tequila. Cover and cook about 30 minutes or according to directions. when the rice was cooked, I added about 1 tbs finely chopped cilantro, the juice from a lime and another tablespoon of butter plus sea salt to taste.

SAUCE INGREDIENTS
1Poblano pepper
2 garlic cloves, chopped
1 medium onion chopped
a handful of golden grape tomatoes, or just regular grape tomoatoes
1 bay leaf (optional- but it would flavor the sauce nicely)
1/4 cup chicken stock
dash of white wine
4 tbs sour cream
1/2 avocado
sea salt to taste - don't be afraid to salt! It makes the flavors burst!!

 

 Saute the onions and pepper until softened- about 10 minutes on medium, add garlic last minute

 Add the wine and broth and tomatoes and cover and simmer 15 minutes...

 

Pour the ingredients in a blender, add sour cream, salt and avocado and blend till smooth.

Return to the pan to warm, then drizzle over chicken once cooked. Enjoy!!

Date Night Ideas in Austin

I remember back in the day when there were very slim choices for date night in Austin other than The Belgian Restaurant (which sadly burned), Fonda San Miguel, Driskill Grill and The Cafe at the Four Seasons- oh, and Chez Nous. But that was about it as far as fine dining went in the ATX, which was just known as plain ole Austin back then, and SXSW was just gaining steam.  Now we have so many fabulous choices that it's hard to narrow down the list! While I love a quiet night at home cooking something tasty with my hubby, sometimes it's great to let someone else do the cooking and cleaning. So I thought I'd share some date night ideas for those evenings when you just want to flirt with each other over some great food and drinks. What happens after that is up to you ;-)

Casual Date Night & Libations

Red's Porch - easy, relaxed and a fun way to get your drink on and enjoy some grub.
Matt's El Rancho - the patio is famous as is the Bob Armstrong queso dip and margaritas. This is Mecca for "locally raised" South Austinites.
Hopdoddy Burger - Seriously fabulous burgers ground on-site with an array of gourmet toppings and terrific beer selection.
Vivo - The ladies get a rose and their cucumber margaritas are a serious success.
The Midnight Cowboy - No food here, but table side cocktails. Reservations are highly recommended as this unique little gem is run just like a speakeasy with a secret password, red light over the door and all. It's located in the former Oriental massage parlor on 6th street if that doesn't scream a happy ending!! Or beginning...
The Goodnight - Retro style bowling and games with chef inspired food and a huge bar to swill some swell cocktails. A good night is sure to be had by you both- or a double date.

 

Old School Dining

Hudson's on the Bend - It's about a 40 minute drive from downtown out to the Lake Travis area, but you'll enjoy unique Hill Country Cuisine favored by former US presidents and de-throned Tour de France winners alike. The rattle snake cakes, hot and crunchy trout and elk backstrap are a few of the hits we've enjoyed over the years. Located in a quaint stone building in Lakeway and decorated with the whimsical artwork of the chef's wife, Hudson's sings the flavors and sounds of the Texas Hill Country. Willie has been known to like it here too.

The Driskill Grill - Though former Chef David Bull has now moved on to open his own digs with great praise, this is still a great place to enjoy dinner in one of Austin's most historical, and supposedly haunted, buildings. The restaurant was founded in 1929 and shouldn't be overlooked if you really want that old school, Texas fine dining experience.

Chez Nous - I was raised by a Belgian mother, so French classics always appeal to me and I've enjoyed many a nice evening over authentic duck confit and steak au poivre before hitting the bars downtown here.

Fresh grouper at Buenos Aires Cafe

Trendy and Hip "ATX" Dining (but without the Dallas 'tude, which is what makes great dining here so dang great.) 

Uchi - I almost feel cliche including Uchi on the list, but it has received so much well deserved recognition for sushi in the heart of Texas for a reason. Tyson Cole is a master! And I remember watching him learning the ropes when he was working behind the counter at the former Kyoto Japanese restaurant (now Swift's Attic) back in the 90's. We were all a bit perplexed to see this American dude whipping up some killer rolls. So I'd like to think I was an early groupie?? I'd like to also point you in the direction of his second restaurant Uchiko. A bit more casual but no less fabulous. Tyson makes the "ATX" so proud!

Barley Swine - Like Uchi, there are no reservations, but you will just have to cuddle while you wait for some incredibly inventive food featuring nose to tail and local ingredients prepared with a fiercely creative twist. Food is served in small plate tapas style portions and the menu changes often to reflect what is available locally and seasonally. This place will appeal to most Northern Californians who will find their way to the ATX for work and play and Bryce Gilmore is yet another local chef who "done us proud"!

Olive & June - Located centrally in the Bryker Woods area, the patio shaded by an enormous live oak tree just screams romance. The food is smartly prepared Mediterranean/Italian Cuisine and service is attentive and friendly. Those pork meatballs are very fun to feed each other. Check out chef Shawn Cirkiel's other fun date night spots, the renowned Parkside and Backspace (wood fired pizza) for more good times with your sweetie.

Swift's Attic - Situated in the space of the former Kyoto restaurant where Tyson Cole earned his chops, this whimsical little restaurant serves up some creative little dishes that are fun to share such as: blistered shishito peppers, diver scallops, sexy smoked oysters and Niman Ranch Pork cheeks to name a just a few great little plates to share. Also open during the day if you are in need of a lunchtime quickie.

Buenos Aires Cafe - Locally owned and operated  by Argentinian born chef Reina Morris, this is one of my favorite places to enjoy the best emapanadas known to man followed by a fabulous steak milanesa and fresh pastries and cakes. The menu also includes very fresh fish and traditional Argentinian specials such as the Parrillada mixed grill. I buy the Chimichurri sauce in pints to keep on hand for terrific marinades at home. I was so excited when she opened a second location near my house in West Austin and her location off east 6th Street is just as pleasing and fun. Also open for delicious lunchtime quickies.

Perla's - Seafood flown in freshly from around the world, simply prepared and shared in their lovely nautical themed interior or shaded patio overlooking the hustle and bustle of South Congress, means Perla's is truly my happy place. One wouldn't think that a lobster roll from Austin, Texas would rival those found in Maine, but I have it on record from those who have places in Maine, that this is the real deal. A buttery, fresh roll stuffed to the gills with huge chunks of fresh lobster meat in a light homemade mayo, with chopped chives is worth every penny of the $29 you would never pay while in Maine. Other terrific bites are the grilled octopus, fresh oysters, New Orleans BBQ shrimp and bouillabaisse. 

Justine's - French food is sexy. And romantic. and Justine's has a nice Austin vibe mixed in with French flair. Their website features an old film of naked girls splashing about in the bathtub for goodness sakes, so that's pretty hot for a date night while perusing the menu online. Enjoy the steak frites and tartare, et moule frites and a creme brulee with lots of wine. Then hail a cab home or get a room at the W.

La Traviata - Locally owned and operated by a female chef who knows some serious Italian dishes, the pasta bolognese and carbonara have made some of my Italian friends almost weep with pleasure. Located off Congress avenue in downtown Austin, it's a small space that packs a flavor punch and will likely leave you just wanting to go home and cuddle on the couch while the food digests.

Honorable Mentions

The list could go on and I hope I haven't left out any great date night spots, so if you have some worthy suggestions, please let me know as I'd love to try them out and post them here. This is a list of other really good places for date night to consider:


Fabi and Rosi- Hipster foodie find with a Germanic influence located in a quaint building off Lake Austin boulevard near Tarrytown.

Congress - Former Driskill Grill Chef David Bull's endeavor that features a three or seven course tasting menu in some pretty swanky looking environs. I would depart from Austin dressy casual here and wear an actual dress, and cute heels. And then throw cation to the wind and let them choose your dinner for you.

Trio at The Four Seasons - This was once known as  the Cafe at the Four Seasons until they glammed it up a bit a few years ago. Dinner for two on the outdoor patio overlooks a lush lawn which slopes towards Town Lake (now called Lady Bird Lake- and I won't ever call it that. Seriously, don't call it Lady Bird Lake or we will all know you're new to town). This is the place where we've always enjoyed a celebratory meal dating back to toasting my first job (coincidentally working for Lady Bird's radio station), college graduation, wedding brunches and pre -Irwin Center concert dinners. Get a room for the night, take a cab to see a show and stay for their decadent Sunday brunch. Old school Austin makes a great effort at being hipster ATX with a hill country flair.

Vespaio - More fabulous Italian food not to be overlooked and located in the South Congress area. The hanger steak is succulent and juicy and their fresh pastas and pizzas are always a treat, especially the parpadelle with lamb ragu. The less formal Enoteca next door has a cute patio and if you are lucky, you can park in their small lot behind the building.

Artisan Bistro - A lovely french bistro located in Lakeway and owned and operated by a French family. True classics such as Beef Bourguignon, duck confit and salade nicoise are a pleasant surprise tucked away in a sleepy little Lake Travis village shopping center.


Eddie V's - A chain? Yes. Consistently good service and fresh seafood and prime steaks? Yes and Yes and YES! The jazz bar downtown is always a great place to dine for two.

Sweet little Austin flowers hand picked for me :-)